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Deustchbag Pilsner

164 calories 15.2 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.4 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Arthur Forwood
Hop Utilization: 99%
Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Wednesday July 24th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Weyermann - Cologne Malt9 lb Cologne Malt $ 2.60 / lb
$ 23.40 		37 3.5 90%
1 lb Weyermann - Carafoam1 lb Carafoam $ 2.65 / lb
$ 2.65 		34.5 2.2 10%
10 lbs / $ 26.05
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops $ 5.00 / lb
$ 0.31 		Pellet 8.8 Boil 30 min 24.62 50%
0.50 oz Hallertau Blanc0.5 oz Hallertau Blanc Hops $ 3.75 / oz
$ 1.88 		Pellet 10 Boil 10 min 6.6 25%
0.50 oz Hallertau Blanc0.5 oz Hallertau Blanc Hops $ 3.75 / oz
$ 1.88 		Pellet 10 Boil 0 min 25%
2 oz / $ 4.06
 
Other Ingredients
Amount Name Cost Type Use Time
5 ml Lactic acid Water Agt Mash 0 min.
4 g Gypsum Water Agt Mash 0 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.31 psi       Temp: 42 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
92.2 9 20 81.6 102.3 0.7
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.25 gal Strike 155 °F 148 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.38 17.5  
Mash volume with grains 5.18 20.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 3.45 g | 13.8 qt) 3.53 14.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.33 g | 25.3 qt) 6.4 25.6  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.9 31.6
Equipment Profile Used: System Default
 
Notes

Ferment under 1 bar of pressure, allow the pressure to get there naturally and hold with a spunding valve.

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  • Last Updated: 2024-07-24 18:43 UTC